Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2" dice and reserve. Heat the oil in a
large heavy pot over medium heat. Add the onions, celery, and green
pepper and cook until the onions are translucent. Combine all the beef
and pork with the ground chili, garlic, oregano, and cumin. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned. Add the
beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang
over the pot 14 times each hour from this point on. (This is definitely
optional adding no noticeable flavor, just a touch of authenticity and
humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer
if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer
for 15 minutes longer, vigorously waving the boomerang over the pot.

australian recipes

Bring the vegetable stock to the boil. Add pumpkin, onion and garlic;
simmer for 20 minutes or until soft. Puree soup in a blender until smooth.
Return soup to the pot to reheat, season with nutmeg, salt and pepper.
Pour the soup into bowls. Decorate with a dollop of cream.
Serves 4

australian recipes

Australia's "icon" dish Australian Meat Pie

1½-2 kg chuck steak, trimmed and chopped into small cubes. 3
bacon rashers (optional), chopped.
2 onions peeled and chopped. 2-cups water.
½-teaspoon black pepper
1-teaspoon salt.
½ teaspoon dried thyme (optional).
1-stick celery finely chopped (optional).
3 tablespoons plain flour
1-batch short crust pastry (see below)
Fry the bacon and onion over a low heat until the onion is soft. Add
the chopped steak. Pour in the water and season with the salt, pepper,
and thyme. Then add the celery. Cover and simmer for about 1½
hour.
Mix the flour with a little water to a smooth, runny mixture (roux),
and then stir this into the meat mixture. Stir until the mixture thickens.
Pour into a deep pie dish. If you are making small pies, then line small
pie dishes with the pastry and fill them with the meat mixture.

Wet the rim of the pie with milk or beaten egg. Place a layer of pastry
on top of the pie to form a lid. Trim the lid to the shape and size
of the pie dish. Press the edges together with a fork to seal. Make
some steam holes in the top and glaze with beaten egg or milk.

Bake in a hot oven for 30-40 minutes (maybe less for the smaller ones).

¾-cup plain flour
¾-cup self-raising flour
Pinch of salt
100 gm cooking margarine or butter
3 tablespoons of cold water
1 teaspoon of lemon juice
The above ingredients make one batch of the short crust pastry for the
meat pies. You might need to make more than one batch to complete the
small pies.
Place the flours and salt into a mixing bowl, rub in the margarine or
butter with your fingertips, and mix into dough with the water and lemon
juice. Turn out onto a lightly floured surface and knead lightly with
a little flour. Let it rest for about 20 minutes before rolling it out
into a sheet ready for the piecrust.

Note: This dish is traditionally about 15cm (6 inches) in diameter
and eaten in the hands with tomato sauce (or ketchup, if you are from
the U.S.A.) and is usually accompanied by a cold beer. The pastry is
always short crust, with sometimes a flaky pastry cover. This recipe
makes one large pie or several smaller ones. The smaller ones, just
large enough to hold in one hand, are the most common in Australia,
being sold as snack food.